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Nutritional Profile of Matcha Tea

Nutrient	Per 1g Matcha
Total Catechins	105mg
EGCg	61 mg
Total Amino Acids	34 mg
L-theanine	14.26 mg
Caffeine	35mg
Fiber	318mg
Carbs	447mg
vitamin C	1.75mg
Vitamin A	291 units
Potassium	26.6mg
Calories	3

 

Production

The preparation of matcha starts several weeks before harvest. At that time, the tea bushes are covered so that they do not get direct sunlight. This makes it grow slower and turns the leaves a darker shade of green. It also causes amino acids to be made, and these make the tea taste sweeter.

After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble and become known as tencha . Tencha can then be de-veined, de-stemmed, and ground (pressed) with a stone until it becomes the fine, bright green, talc-like powder known as matcha .

Only ground tencha can be called matcha : other powdered teas are known as konacha lit. "powdered tea").

Nearly all the flavour of matcha comes from the amino acids. The best matcha has more sweetness and a deeper flavour than the normal grades of tea harvested later in the year.